Role of food emulsifiers in milk coffee beverages

Ogawa, Akihiro; Cho, H.

doi:10.1016/j.jcis.2015.01.063

Cited by 10 publications

(5 citation statements)

References 8 publications

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“…When flocculation happens, even if the milk coffee beverage is repeatedly shaken, the milk ring will not re-disperse and some lumps of the milk fat will float on the surface. As explained by Ogawa and Cho [38], if the milk fat sticks to the can or plastic bottle, consumers will get the impression that these beverages are of a low quality and will no longer purchase them. These authors [36] found that excessive roasted coffee beans will make the milk coffee unstable.…”

Section: Milk-coffee and Rich-milk-coffee Beveragesmentioning

confidence: 99%

Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

2018

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Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer.

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Section: Milk-coffee and Rich-milk-coffee Beveragesmentioning

confidence: 99%

Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

2018

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“…The proportions established in the previous section were maintained but the reagents were added in a different order at 20 °C to make the emulsion more easily. 38 Neither by adding CDs or fish oil was an acceptable appearance obtained, and the bad odour remained, so a previous emulsion of CDs and fish oil (with/without vanillin) in the minimum quantity of Milk-similar food model (0.1 M sodium phosphate pH 6.51) was achieved and added to the milk slowly at 20 °C and mixed.…”

Section: Resultsmentioning

confidence: 99%

Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

et al. 2022

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“…temperature affects the impact of emulsifiers. Ultra-high temperature influenced milk coffee beverage stability in the presence of an emulsifier according to increasing concentration (Ogawa and Cho 2015). It is well known that high temperature causes interactions between β-LG and MFGM, and their association with each other was the main reason for the increased MFGM size after isolation (Ye et al 2002;Ye et al 2004a;Morin et al 2007).…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, our data depended on the emulsifier concentration, which resulted in various outcomes. Ogawa and Cho (2015) studied the role of food emulsifiers on milk coffee beverage stability using ultra-high-temperature treatment. They showed that the application of emulsifiers resulted in phase separation of milk due to hydrophobic groups.…”

Section: Discussionmentioning

confidence: 99%